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Rhubarb Cobbler Recipe

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This recipe for Rhubarb Cobbler, by , is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

William Rice


Cobbler Rhubarb Filling

Roughly 4-5 cups rhubarb (3 large stalks)
3/4 cup sugar
1 Tbsp. honey
1 tsp. salt
Roughly 3/4 cup freshly squeezed grapefruit or orange juice
Zest of the aforementioned grapefruits or oranges
1 Tbsp. freshly grated ginger
1 Tbsp. cornstarch
1 Tbsp. tap water
2 Tbsp. butter

Preheat the oven to 425 degrees. You can bake this cobbler in a rectangular or square baking dish, a cake pan, or a cast iron skilletóthe baking time will be a bit different for each.

Trim the tops and bottoms off the rhubarb, then cut it into 1/2" slices. In a medium saucepan, stir the sugar, honey, salt, and citrus juice together and put over a high flame, stirring occasionally; when the sugar dissolves, add the rhubarb, ginger, and half the citrus zest. Bring to a boil, then reduce the heat to medium.

In a small bowl, stir together the cornstarch and water until smooth, then stir into the rhubarb and cook for about one minute until it begins to thicken. Turn off the heat, add the butter, and stir until it melts. Pour the contents of the pot into your baking dish.

Cobbler Dough Topping

2 1/3 cups flour, plus a bit extra in a bowl for dusting your hands
1 Tbsp. baking powder
1 tsp. kosher salt
6 Tbsp. cold butter
1 tsp. freshly grated ginger
1 tsp. grapefruit zest
1 cup milk
Honey, for drizzling (optional)

Put the flour, baking powder, and salt into a large bowl. Using a sharp knife, cut the butter lengthwise into four planks, then cut each plank into four sticks, and then cut the sticks into tiny cubes and throw them into the bowl. Give everything a quick toss with your hands to break up all the butter, then use your fingertips to pinch every butter cube to flatten them (itís okay if you miss a few). Make a well in the center of the bowl and add the milk, ginger, and the remaining zest. Use a fork to mix them together well, then begin stirring in the flour mixture; keep stirring until there are no dry spots left.

Dust your hands with flour, grab pieces of dough, and plop them right on top of the rhubarb. Do not worry about the pieces being even, do not worry about everything looking nice, do not worry if anything overlaps. Once your cobbler is fully assembled, slide it into the oven and set your kitchen timer for 20 minutes until the dough to become a beautiful golden brown. Pull it from the oven and let it cool down for about 10 minutes.




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